Easy Chicken Shawarma

Time: 2 hours | Serves: 4–6 Nature: Hot | Flavor: Sour, Acrid, Sweet

Ingredients

Marinade

  • 2 lemons, juiced
  • 1/2 cup + 1 TBL olive oil
  • 6 cloves garlic, peeled, smashed, minced
  • 1 tsp kosher salt
  • 2 tsp black pepper, freshly ground
  • 2 tsp cumin, ground
  • 2 tsp paprika
  • 1/2 tsp turmeric
  • 1/8 tsp (pinch) cinnamon, ground
  • Red pepper flakes to taste

Main

  • 2 pounds chicken thighs, boneless & skinless
  • 1 large red onion, peeled, cut into six wedges
  • 2 TBL fresh parsley, chopped

Sides

  • Basmati rice
  • Pita or lavash bread
  • Hummus or baba ganoush
  • Kalamata olives, sliced cucumber, tomatoes

Directions

  1. Prepare the marinade for the chicken. Combine the lemon juice, 1/2 cup oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes in a large bowl. Whisk to combine. Add chicken and onion and toss well. Cover and refrigerate for at least 1 hour and up to 12 hours.

  2. Once marinading is done, the chicken can be cooked in a number of ways. Grilling over charcoal will give the most rich flavor, grilling over gas will give a close approximation, and roasting in a hot oven will be most convenient and still delicious.

  3. Oven Method: Heat oven to 425°F. Grease a large sheet pan with remaining 1 TBL of oil or line with parchment. Spread chicken and onions evenly in one layer with a little space between each piece. Bake until browned, crisp at edges, and cooked through, about 30–40 minutes.

  4. Once cooked, let chicken rest, tented with aluminum foil, for 5 minutes. Slice and top with chopped parsley for serving.

Serving Suggestions

  1. Try a sauce of tahini, yogurt, cucumber, and mint.
  2. Pack tightly into quart containers or freezer bags and freeze for up to 3 months for a quick weeknight dinner.
Download the recipe card